Comments on: How to Decorate Cookies with Royal Icing

By: Michelle

Michelle — Mon, 06 Feb 2012 19:08:51 +0000

Hi Anna, Honestly, like a lot of things, the more you practice it the easier it will become. You want a consistency that is thin enough to easily flow out of the decorating tip, yet still thick enough to not bleed. I use a #1 tip for writing. Sometimes I use my left hand to help steady my right hand while I write.

By: Anna

Anna — Sun, 05 Feb 2012 03:53:51 +0000

I have always hated to bake sugar cookies because I can’t find a good recipe and decorating them, forget it! I have looked up so many recipes and instructions on how-to do cutout cookies and icing like in this tutorial but I have never found such a good one like you have here. Its idiot proof! I haven’t tried to make these yet, but I am going to give it a test try and if all is well, then I want to make the heart Vday cookies for my daughters pre-school class. I am terrible at piping lettering,.,any tips?

By: Super Bowl XLVI cookies « that's forking good

Super Bowl XLVI cookies « that's forking good — Sat, 04 Feb 2012 16:04:06 +0000

[...] prep goes into making cute cutout cookies with moderate aesthetic value. Thankfully, I came across brown eyed baker’s fantastic, step-by-step guide to decorating with royal icing. Mine are nowhere near as pretty as hers, but I don’t think it was too bad for a first [...]

By: Culinary Delight: Super Bowl Jersey Sugar Cookie Pops Part I | Oh Lovely Lolo

Sat, 04 Feb 2012 05:15:44 +0000

[...] via Brown-eyed Baker [...]

By: culinaryneophyte

culinaryneophyte — Fri, 03 Feb 2012 22:05:31 +0000

This was INCREDIBLY helpful. I see you’re a Steelers fan, but hopefully you’ll still be happy to hear I used this to make Giants cookies for the big game this weekend. They didn’t come out as pretty as yours, but I think it was a good start. Thanks so much for sharing this great post!

By: Libby

Libby — Tue, 31 Jan 2012 21:08:06 +0000

I use the paste or gel to tint mine. You can add whichever you want. The key to using royal icing is to make sure you don’t have any oils or grease touch it or else it won’t set up. Store it in glass or metal bowls, not plastic, as plastic will hold on to fats. Good luck!

By: Ana-Lisa

Ana-Lisa — Sat, 28 Jan 2012 11:26:45 +0000

These cookies are great! I live in Fiji and no one here probably does these kinda cookies because we don’t have meringue powder but i found a great substitute by using egg whites and they turned out to be fantastic! They look great and taste great too. I made a batch for my boyfriend who plays rugby, wrote his name on the cookie and his jersey number and he thought it was the cutest cookie he had ever seen. Will be making this alot!

By: cl

cl — Sat, 28 Jan 2012 03:06:04 +0000

this is EXACTLY what i was looking for! i’ve seen this technique all over cute cookies and i’ve just been needing to know HOW it was done! thank you!!

By: Jennifer

Jennifer — Sun, 22 Jan 2012 02:15:47 +0000

Great tutorial! Just tried to decorate some cookies for Valentine’s Day and the iciing wasn’t too thick so I couldnt flood my cookies. Gonna bake some more and try again.
At Nicki Sweetapolita has a tutorial on using the royal icicng on wax paper then transfering to a cake.

By: Chocolate Sugar Cookies | Jen's Favorite Cookies

Chocolate Sugar Cookies | Jen's Favorite Cookies — Thu, 19 Jan 2012 21:28:31 +0000

[...] Royal Icing Tutorial from Brown-Eyed Baker Share [...]

By: gingerbread cookies with royal icing | Sweet Dreaming

gingerbread cookies with royal icing | Sweet Dreaming — Tue, 17 Jan 2012 13:36:45 +0000

[...] Once cookies are cool, decorate with royal icing, if desired. Store in an airtight container at room temperature for up to 1 [...]

By: Kisha

Kisha — Sun, 15 Jan 2012 19:33:25 +0000

Thank you thank you so much for this easy to follow step-by-step guide. You just saved me over $200. I am planning and baby shower and wanted the baby themed cookies. You know the onesie or baby carriage with the pastel icing and they wanted $4 per cookie. I have 60 guests. I thought it would be impossible to get the smooth topping that looks like a machine made it. I will be testing this out today to see how they come out. Thanks again!! I love this blog!

By: Casie

Casie — Fri, 13 Jan 2012 17:05:00 +0000

Thank you so much for this!!! This helped me a ton and I really appreciate it.

By: 12 Days of Christmas Cookies: #11 Rolled Sugar Cookies! | Hoping in God

12 Days of Christmas Cookies: #11 Rolled Sugar Cookies! | Hoping in God — Sat, 24 Dec 2011 18:15:55 +0000

[...] Divide into separate bowls, and add food colorings to each to desired intensity. Pipe frosting on, dip cookies, or paint them with a brush. You could also pipe the outline on, then make a thinner frosting and flood them if desired. (This is the fancy schmancy type decorating – there is a GREAT tutorial here.) [...]

By: The Serious Business of Christmas Cookies « KatieVanCan

The Serious Business of Christmas Cookies « KatieVanCan — Thu, 22 Dec 2011 16:31:36 +0000

[...] Chocolate Dream Cookies* Cut out Cookies with Royal Icing (2 batches) Peanut Blossoms* Buckeyes* Ritz Crackers Covered & Stuffed* Turtle Tassies White [...]

By: Tina

Tina — Tue, 20 Dec 2011 15:03:51 +0000

Betty – have u gone to walmart & michaels? In their baking sections you will definitely find them =)

By: Tina

Tina — Tue, 20 Dec 2011 15:02:04 +0000

Awesome! =) Can anyone tell me if the icing tastes good?

By: Francesca

Francesca — Sun, 18 Dec 2011 22:58:26 +0000

How does this royal icing taste in comparison to normal sugar cookie butter cream frosting? Also, I would love “How-to’s” about rolled fondant and decorating cupcakes- all of your cupcakes are so gorgeous!

By: Betty Franklin

Betty Franklin — Sat, 17 Dec 2011 18:12:23 +0000

I pulled up your recipe and instructions again this year to make Christmas cookies with our grandson. Still could not find meringue powder locally so this time I used egg whites and it worked beautifully! I love this website!!

By: Jennifer

Jennifer — Sat, 17 Dec 2011 16:18:00 +0000

This was very helpful. I am making Christmas cookies with my 5 year old and have never used royal icing in my life. I am glad I googled it before starting to decorate. Gotta go to Wally world…..then we may be able to make cookies like the ones on the cover of all the magazines.

By: The Feisty Baker bakes cookies Pt. 2 « thefeistybaker

The Feisty Baker bakes cookies Pt. 2 « thefeistybaker — Sat, 17 Dec 2011 00:56:15 +0000

[...] Being that I didn’t know a thing about decorating with royal icing, I researched a place with a good explanation of the steps, equipment and recipe for icing. [...]

By: 25 Beers of Christmas: Day Eleven – New Glarus Moon Man & Gingerbread Cookies « The Bake and Brew

Fri, 16 Dec 2011 02:15:07 +0000

[...] Royal Icing. I’ll have a post on my easy recipe soon I pinky promise. Until then I recommend Brown Eyed Baker‘s wonderful tutorial, and using Martha Stewart‘s recipe, but cutting it in [...]

By: Kathryn

Kathryn — Thu, 15 Dec 2011 02:31:47 +0000

I suggest, if you are going to decorate cookies with sprinkles that you may want on just one part of the icing, for example just the lettering and not the background on the pictures above, let the cookies dry several hours more than the 2 or 3 that you’d wait for piping designs.

By: Kathryn

Kathryn — Thu, 15 Dec 2011 02:31:32 +0000

I suggest, if you are going to decorate cookies with sprinkles that you may want on just one part of the icing, for example just the lettering and not the background on the pictures above, let dry several hours more than the 2 or 3 that you’d wait for piping designs.

By: Michelle

Michelle — Wed, 14 Dec 2011 17:10:03 +0000

This is a great tutorial. Iced sugar cookies scare me, its something I am always happy to buy from someone else. But your tutorial makes it seem possible. I just came here to get your recipe for royal icing for gingerbread men, but I’m book marking this to give fully iced cookies a try soon.